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Cream of zucchini with croutons

ingredients

servings

2

Zucchine

2 unit

Potatoes

1 half

Prezzemolo

1 spoon

Aglio

1 wedge

Olio extravergine di oliva

to taste

Parmigiano grattugiato

3 spoons

Sale iodato

to taste

Pane classico (farina di frumento)

2 slices

Rosmarino secco

to taste

Origano

to taste

Zuppe from Italia

Cream of zucchini with croutons

Cream of zucchini with croutons

vegetarian with gluten with lactose source of C vitamins high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cream of zucchini with croutons

Velvety simple and light zucchini and potatoes, flavored with toasted bread with oregano and rosemary

Cream of zucchini with croutons step 1

step 1

Wash and peel two large zucchini and half a potato. Cut into pieces and put in pot.

Cream of zucchini with croutons step 2

step 2

Add garlic, olive oil, parsley and cover with water. Far on fire supported making sure that water always covers the ingredients in the pot.

Cream of zucchini with croutons step 3

step 3

Meanwhile, cut into pieces the bread slices, place in a condendo pan with olive oil, oregano and rosemary. Bake for a few minutes at 180 degrees.

Cream of zucchini with croutons step 4

step 4

Once cooked zucchini and potatoes, drain leaving only a bit 'of water. Add Parmesan cheese, a pinch of salt and blend with an immersion blender.

Cream of zucchini with croutons step 5

step 5

Serve adding a little olive oil and croutons. Enjoy your meal!

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